Bacon & Mushroom Risotto

Prep Time: 10MIN | Total Time: 30MIN | 4
Bacon & Mushroom Risotto

A one-pan family favourite


  • 1 tbsp olive oil
  • 1 onion, chopped
  • 8 streaky bacon, chopped
  • 250g chestnut mushroom, sliced
  • 300g risotto rice
  • 1L hot chicken stock
  • grated parmesan, to serve


  • 1
    Heat the oil in a deep frying pan and cook the onion and bacon for 5 mins to soften. Add the mushrooms and cook for a further 5 mins until they start to release their juices. Stir in the rice and cook until all the juices have been absorbed.
  • 2
    Add the stock, a ladleful at a time, stirring well and waiting for most of the stock to be absorbed before adding the next ladleful – it will take about 20 mins for all the stock to be added. Once the rice is cooked, season and serve with the grated Parmesan.

Nutrition per serving

Recipe rating